酒粕水解產物之營養特點與生物活性

Nutritional Characteristics and Biological Functions of Sake Lees Hydrolysate

酒粕是釀酒發酵過程中得到的副產物。製酒過程中，酒醪經過濾壓榨所得到的半固態物質就稱作酒粕。酒粕中富含碳水化合物、脂肪酸和胺基酸，特別富含支鏈胺基酸，豐富植物性胜以及鈣、磷、鐵、鈉、鉀、纖維質等成分。由於酒粕被視為生產酒精過程的副產物且未被重視再利用，故過去大多應用在農業或畜牧業方面，包括：土壤改良、動物飼料、堆肥等用途。隨著生物科技技術的進步與此產業受到全世界各國矚目而蓬勃發展，來自產官學的研發部門或科研人員也積極將新穎的生技技術導入酒粕原物料，透過更細緻且科學化的製程提升其商品價值。文獻調查結果顯示，在體外試管試驗、細胞培養或體內研究報告中，證實酒粕具有美白與抗氧化活性、降低血清中三酸甘油酯、消除細胞內活性氧的能力以及抑制血管收縮素轉換酶等生理活性。而我們最近的實驗成果，則發現酒粕水解產物具作為運動增補劑以及開發抗疲勞相關產品之潛力。因此，本回顧性文章將介紹酒粕水解產物的營養特性與其生物活性，讓國人能夠了解酒粕水解產物目前的應用範疇與潛在市場價值。

Sake lees is unfiltered by the press after the formation of the lees and is a byproduct during the fermentation process of sake. Sake lees contains carbohydrate, fatty acids, minerals, plant-derived peptides, and amino acids, especially rich in the branched-chain amino acids (BCAA) such as leucine, isoleucine and valine, and so on. Sake lees has been used widely in the agricultural industry and livestock feed. In light of the development of agricultural biotechnology in recent years, researchers or biotech companies look for in evaluating sake lees hydrolysate or its derivatives could be used for nutraceutical and pharmaceutical industries. According the literature report on cell-free tube assay, in vitro or in vivo studies, sake lees has been demonstrated to be multi-functional agents for skin-whitening, antioxidation, reducing tricylglycerides, scavenging free radicals and inhibiting angiotensin converting enzyme activity etc. Our recent study also found that sake lees hydrolysate could protect against physical fatigue and improves exercise performance in vivo. The aim of the present review article is to introduce the nutritional characteristics and potential biological functions of sake lees hydrolysate for people and industrial applications.